Steps

1. In large bowl, toss vegetables with olive oil. Grill vegetables until charred and softened, return to bowl.

2. In another bowl, whisk together eggs, cream, garlic, 3⁄4 cup Parmesan, and herbs. Season to taste.

3. Add bread cubes to grilled vegetables. Pour liquid mixture over bread and vegetables and combine well. Season to taste.

4. Pour mixture into oiled hotel pan. Top mixture with remaining Parmesan cheese. Bake at 350° F. until the mixture has set and top is golden. Let cool 30 min. before slicing. Serve with a white bean and sun-dried tomato relish, and mixed green salad.

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